From what I have gathered, the typical ribeye steak (cowboy cut) ranges anywhere from 12 to 20ish ounces. With that being said, the infamous Cowboy Ribeye served at The Ranch in Anaheim, CA is no typical steak.
It’s THE steak.
Located within what appears to be a corporate executive office building, the ultra posh Ranch Restaurant and Saloon is equal parts fine dining and fine dancing, and they’ve been attracting food fanatics for years with their tremendous 58 ounce Ribeye. Michael Rossi, head chef at The Ranch, broke down for us the entire process of making one of these iconic steaks—literally.
It begins with breaking down a 26-pound, seven-boned cowboy ribeye into seven 58-ounce chops. Then, they are seasoned with kosher salt and cracked black pepper and charred in an 800-degree broiler.
After the meat has achieved optimum tenderness with a rosy pink color, it is paired with The Ranch’s signature Scalloped Russet Potatoes made with Grafton Farms White Cheddar, herbs, and a bordelaise sauce. And then your taste buds explode with happiness.
Next time you hear that commonly used “meat and potatoes” expression, you’ll know exactly where it came from.
Created in partnership with Visit Anaheim